Wild & Farmed Game

• 4 million game birds released into the UK each year for shooting.
• 70,000 jobs depend on the industry with 10,000 shoots over the year in a 1.6 billion industry. 
• Risk to public health in diseases, farming, processing, retail, and cooking.

Diseases:

• TB in deer and wild boar.
• Chronic Wasting Disease in deer in the USA (TSE)
• Salmonellosis.
• Avian Influenza.
• West Nile Virus
• Newcastle Disease 

Exposure to parasites is greater, but exposure to respiratory viruses lesser in wild species (I know which one I'd prefer)... 

Farming has associated risks with residues as we have no control over nutrition, and needs biosecurity to protect against the common diseases.

Retail and cooking carries the risk of hygiene and measures should be taken to reduce disease contamination. 

Food Safety Law

Controls the wholesale and export trade. Controls are based on basic hygiene at retail. Game remains at higher risk than normal farm animals. 

Animal Origins 

• Personal shoot to private consumption- not regulated as personal responsibility.
• Primary producers not supplying (AGHE approved game handling establishment) with small quantities, not dressed and supply either the final consumer or local retailer. Primary producer exemption.
• If they supply an AGHE they must be registered with the local authority, have a trained person present to examine carcasses and sign declarations, comply with regulations about game larder and transport and must meet traceability requirements. 
• Transport of game to AGHE needs registration, approved hygiene requirements and must collect documentation.
• Processing of game at retail level requires registration, general hygiene requirements and HACCP.
• Processing at wholesale level requires FSA approval as an AGHE establishment to Official Veterinary Controls, only accept game examined by a trained person, comply with hygiene laws, and HACCP. 

The trained person must be able to identify abnormal behaviour and environmental contamination, abnormalities, must fill in reporting paperwork, identify problems with certain viscera and have FSA approved training. 

Transport should prevent contamination, be kept clean, have temperature control and be carried to the AGHE in good time.

Game larders should have sufficient space, prevent cross contamination and comply to hygiene procedures.They should prevent the introduction of disease, ensure personal hygiene when handling carcasses, prevent contamination with toxins and harmful waste and ensure the cold chain is maintained.

The law applies to AGHE and needs approval and official controls by vets. Must have the trained person and there are no customer or export restrictions.